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ISSUED BY THE 



tmim llotic and J[an«|adttrittg l^ompng, 



SCRANTOK, PA. 



Copyrighted hy J. Price, Seranton^ Pa, 

September 2, 1871. 



Republican Steam Ptlnt, and Book-Bindery, Scranlon, Pa. 




SCEANTON STOVE WORKS, Scranton, Pa. 



THE IMPROT^ED 

"imYHTlAS'COOWnOVfi. 




MANUFACTURED WITH 

J. i PRICE'S PAINT COMBiiD DOOR Al HEARTtt 
WAS AWARDED AT THE PA. STATE FAIR. 1870, 

This is THE LATEST IMPROVEMENT of the age in Cooking Stoves, and 

there is no other Stove now manufactured under this Patent. 
It is universally acknowledged to be THE GREATEST CONVENIENCE of any 
attachment ever made to Cooking Stoves, 



M:ad.© solely l>y 

THE STOVE & MANUFACTURINO CO., SCRANTON, PA., 

Manufacturers of Stoves and Hollow Ware. 



MERRY CHRISTMAS COOK RECIPES 



BRE^D, BISCUIT, &o. 



Soda Biscuit.,.. Three pints flour, three heap- 
ing teaspoons of cream tartar, two even ones of 
soda, a little salt, two-thirds of a cup of butter, 
and a pint or more of milk, to make a soft dough. 
Mould it considerably. 

DougJmuis....Make like soda biscuit, sweeten 
and fry. 

Muffins.... Two quarts flour, one quart milk, 
four eggs, a piece of butter, the size of an egg, 
a little lard and salt, a gill of yeast. Set about 

11 A. M. 

Salli/ Lunn.... Three cups flour, one-half cup 
butter, one egg, one cup sweet milk, one teaspoon 
salt, two teaspoons cream tartar rubbed in the 
flour, one teaspoon soda disolved in the milk. 

Cor 71 Bread.... One qp.3irt meal, one of milk, 
four tablespoons flour, four of sugar, two of 
melted lard, four teaspoons cream tartar, two of 
soda; mix the cream tartar, flour, salt, and sugur 
thoroughly with the meal, then add melted lard, 
eggs, milk, and soda ; one teaspoon salt ; quick 
oven. 

Puffs.... One pint milk, three eggs, flour enough 
to make as stiff as griddle cakes ; salt. Bake 
in puff cups, or tea cups. 

Brown Bread.... One pint of , Indian meal, one 
pint rye, one pint Graham, one pint sour milk, 
one pint warm water, one-half cup molasses, one 
teaspoon salt, one and a half of soda. Bake in 
a deep dish in a slow oven, about four hours. 



Graham Bread.... Take the sponge, set as for 
wheat bread at night, and in the morning thicken 
with Graham flour, put in considerable molasses, 
a little salt and soda. Let it rise and bake. 

Sail?/ Lunn. ...Three cups of milk, one of 
melted butter, one of yeast, five eggs, salt, one 
and one-half pounds flour. Flour and milk put 
together, eggs beaten light, then butter and 
yeast. Beat well and bake in small tins. 

Flannel Cakes.... Two quarts milk, three- 
fourth cup butter, one-half cup yeast, three eggs. 
Rise all night for breakfast, and all day for sup- 
per, in Winter. 

Johnny Cake.... One quart of Indian meal, 
at least one-half pint wheat flour, one quart sour 
milk, two teaspoons of soda., one tablespoon 
melted butter, four eggs, two heaping tablespoons 
sugar, a little salt. 

Corn Bread.... One pint sour milk, one pint 
corn meal, one pint wheat flour, salt, one-half 
cup molasses, even teaspoon soda. Very nice. 

Scotch Shorthread....Tsike half a pound 
fresh butter, one pound flour, quarter of a pound 
of finely-pounded loaf sugar ; work the butter 
into the sugar by degrees, then add the flour in 
small quantities ; knead it with the hand into 
either a round or square tin, about an inch thick; 
prick all over with a fork and mark neatly round 
the edge, and bake in rather a cool oven for half 
an hour. 



c 

CooJdes — One quart flour, one full tea cup of 
butter, two of sugar, one of sweet milk, one tea- 
spoon soda, two of cream tartar, one egg and 
nutmeg. Make rather soft, and work a good 
while. 

Washington Cake. ...One pound sugar, one-half 
of butter, five eggs, two cups thin cream, one 
glass spirits, one nutmeg, one pound fruit. Bake 
two hours. 

Ginger Pound Cake. ...One cup butter, one 
cup sugar, one cup milk, five cups flour, one pint 
molasses, two tablespoons of ginger, four eggs, a 
teaspoonful of soda dissolved in a little milk. 
Mix butter and sugar together, then add eggs, 
and then molasses and flour alternately. 

Molasses Spice Cake.... Six cups flour, two of 
sugar, one and a half of butter, two of milk, one 
and a quarter molasses, four eggs, one-half tea- 
spoon soda; spice, nutmeg, cloves, and cinnamon. 

Breakfast Cake.... One pint sweet milk, three 
coffee cups flour, before sifting; two eggs, two 
teaspoons cream tartar, one of soda, two table- 
spoons sugar, one of butter, half teaspoon salt. 
Bake three-fourths of an hour. 



Corn Starch Cake. ...Two cups sugar, one 
small cup butter, one cup milk, two cups flour, 
one of corn starch, whites of seven eggs, one tea- 
spoon cream tartar, one-half teaspoon soda. 
Flavor with lemon or vanilla. 

Beautiful Cake.... Two cups butter, three of 
sugar, five eggs, five cups flour, one pound stoned 
raisins or currants, one cup milk, one teaspoon 
soda, two teaspoons cream tartar, one-half nut- 
meg, and the rind of one lemon. 

Western Cake. ...¥om cups flour, two and a 
half of sugar, one of milk, one of butter, five 
eggs, one teaspoon saleratus, (or one cream tartar 
and one-half of soda), spice, or flavoring to suit 
your taste. 

Coffee Cake.... One cup butter, one and a half 
of molasses, one and a half of sugar, spice and 
fruit, (flour fruit to prevent settling), one tea- 
spoon soda in a cup of strong cold coffee, rather 
stiff. 

Poor Man's Cake.... One egg, one cup milk, 
two cups sugar, three cups flour, one tablespoon 
butter. Beat the egg and sugar together ; melt 
the butter^ 



"MIEEY CHRISTMAS." 




— AT — 



Pennsylvania State Fair, 1870. 




Four of the Committee of six on Stoves were 



PRA.OTICA.L STO'ST'E MEIsT, 

Representing both the Manufacturers and Dealers. 



This Stove is nearly square, and is compact in form. The design or ornamentation is very 
plain and neat ; the mouldings are round and bold, thereby easily cleaned and blackened. The 
castings are smooth, and fitted with great care, and with the exactness of machinery, showing 
the highest finish yet attained in this department, so essential to a perfect Stove. 

The plates next to and around the fire are made of extra thickness, and are especially designed 
for durability and constant use. The joints are closely fitted and cemented with fire cement. 
Tlie centre-piece is supported by an upright iron p)rop or support^ resting upon the top of the oven, 
so that it is impossible for it to sink down or warp out of shape, as is common with ordinary 
Stoves. No pains have been spared to make the Merry Christmas " the most useful and dur- 
able Stove in the market. 

is arranged to shake horizontally from the outside of the Stove, and to dump forward upon a 
sloping plate or shute, which conveys the ashes forward and down into a receptacle which we 
call an Anti-Dust Sifter. 

-m^ ■ms' 

I is large, high and capacious, and has all the necessary slides, &c., for the purpose of doubling 
its capacity when needed. The oven of the No. 8 is 19 in. by 19 in. square, 14 in. high, and 7 
in. high under the fire-box. The oven of the No. 9 is 2U in. by 22 J in., 15 in. high, and 7 in. 
under the fire-box. 



iANOFIOTyRED BY THE STOVE & iANUFAOTURING CO., SOHANTON, PA., 

Manufacturers of Stoves and Hollow Ware. 



MERRY CHRISTMAS COOK RECIPES. 

C ^ K E. 



Delicate CaZr^".. . . Whites of eig'^t eggs, one-half 
pound of flour, one-half pound sugar, six ounces 
butter. Add the whites and flour alternately. 

Cocoanut Cahe.. . .Otiq cup butter, three cups 
white sugar, whites of six eggs, five cups flour, 
one cup milk, one cocoanut grated fine, a lictle 
brandj and soda. 

Cocoanut Pound CaZ:e.. . .Three cups butter, 
one cup sugar, two cups sugar, whites of six eggs, 
one teaspoon cream tartar, one-half teaspoon 
soda, one cup milk. Grate one small cacoanut 
and put in with the rind of a lemon. 

Cocoanut Ju7nlles.. . .Tv70 cups sugar, two of 
flour, nearly one cup butter, one grated cocoa- 
nut, two eggs. To be rolled in sugar and baked 
a light brown. 

French Loaf CaA-e.. . .One pound flour, one 
of sugar, ten ounces butter, four eggs, one gill 
brandy, one cup milk, nutmeg and raisins. 

Lemon 6'a7je.. . .Three cups sugar, one of but- 
ter, one cup sweet milk, four cups flour, one tea- 
spoon soda, five eggs. The rind and juice of one 
lemon. 

Sliepfierd Ca/ic....Two cups flour, one of sugar, 
two eggs, one-half cup butter, one-half cup milk, 
one spoon cream tartar, one-half soda, and nut- 
meg. 

Pound CqAt.. . .Three-fourth pound butter, one 
pound sugar, the yolks of ten eggs, and the 
whites well beaten, and added alternately with a 
pound of sifted flour. 

Mountain Ca/te.. . .Two eggs, whites and yolks 
beaten separately ] one cup sugar, one-half cup 
butter, one-half cup sweet milk, two cups flour, 
one teaspoon cream tartar, one-half teaspoon 
soda, two-third spoon of Extract Lemon. Beat 
the butter light, before adding sugar. 

S;ponge CaJve... .Take any even number of eggs, 
the weight of the whole less one, in sugar, 
weight of half in flour. Beat the whites and 
yolks separately. Mix yolks and sugar; add the 
whites, a little salt, lemon flavoring:. 

Lily Ca^-e. ...Two cups of flour, one and a half 
of sugar, on6-haIf of butter, one-half of milk, 
two eggs, one-half teaspoon soda, one teaspoon 
cream tartar, nutmeg or mace. Bake twenty 
minutes in a dozen little tins. 

Bread Cake....OnQ cup of sponge, one of 
sugar, one of fruit, one-half of butter, one tea- 
spoon soda, two cups flour, one egg. 

Sponge CoJ:e....'^l\x together dry, one tea cup 
sugar, one cup of flour, one teaspoon cream 
tartar. Break two eggs into this mixture, and 
stir through well. Just before putting in the 
oven, add one-half teaspoon soda, dissolved in 
two large tablespoons of sour milk. 

Parsonage CaJce.... One cup of sugar, one egg, 
three tablespoons butter, one pint flour, two tea- 



I spoons cream tartar, one of soda, one-half cup 
j milk, one-half pound currants. 
1 Pichory Cake.... One pound sugar, six eggs, 
i one-half pound butter, two cups hickory nuts, 
I chopped a little ; add meats last ; fourteen 
j ounces flour, two-thirds cup milk, one-half tea- 
i spoon cream tartar, one-fourth of soda. 
I Old Maidh CaX-e.... Three cups sifted flour, 
one and a half of sugar, one-half of butter, one 
egg, one cup milk, one teaspoonful of cream tartar, 
one-half of soda, nutmeg and vanilla. 

Cinnamon Jumhles — One and a fourth pounds 
flour, one and a fourth pounds sugar, one-half 
pound butter, one tablespoon lard, tea cup of 
cream, two ounces cinnamon, teaspoon soda, four 
eggs, sugar and butter, beaten to a cream. Drop 
with a spoon. 

Delicate . .One-half cup butter, two 

cups sugar, three of flour, whites of four eggs, 
and yolk of one, one cup sweet milk, one tea- 
spoon soda, two of cream tarter, two tablespoons 
rose water, or other flavoring. 

Cookies. ...One cup butter, one of sugar, one 
egg, about four cups flour, one teaspoon soda. 
Rub the butter and flour together as in pie crust. 
Mix sugar with the egg, add the soda when the 
whole is nearly ready to roll out. Take a small 
piece at a time, make into a long role, the size of 
your finger, and twist it round and round into 
cakes, 

Cocoanut Drops.... One cocoanut grated, 
white of one egg, cofi"ee cup of white powdered 
sugar. Mould with your fingers any shape. 
Bake on buttered papers. 

Lcing.... 'Whites of two eggs, tablespoon cold 
water. Beat to a froth, mix with powdered 
sugar ; flavor. 

Ginger Cakes.... One cup molasses, one-half 
of sugar, one-half of butter, one-half cup warm 
water, small teaspoon soda, two tablespoons of 
ginger, or a little cinnamon, ginger and cloves. 
Flour to make it quite stifi", then mould and roll 
quite thin. Lemon flavoring, if one chooses. 

Quick Loaf Cake. ...One pound flour, one-half 
of butter, three-fourth of sugar, three eggs, one 
cup sweet milk, one glass wine, one teaspoon soda, 
one of cream tartar, nutmeg and raisins. 

Flection Cake. . . .Four pounds flour, two and one 
fourth of butter, two and one-half of sugar, two 
pounds raisins, one-half pound of citron, one-half 
ounce of mace, a little nutmeg, one coflfee cup of 
yeast, three eggs, one wine glass of brandy, (or 
milk if preferable), one c|uart milk. Rub the 
butter into the flour, then add the milk, and 
yeast. When risen, add sugar, and eggs, beaten 
together. Let it rise again. Add fruit and 
spices, two teaspoonsful soda, just before putting 
it into pans. Six loaves. 



mi 



MEREY CHRISTMAS. 



PATENT 

ANTI-DUST 

SIFTiR 




j This ingenious arrangement in the hearth or ash-box consists of a fine grate, capable of being 
vibrated by means of a shaker from the outside and in front of the hearth, and is placed at the 
bottom of a bailed cast-ii'on pan. Below this pan is a bailed receptacle or Ash-Pan, which 
receives all the finer ashes, such as are unfit for use. Every housekeeper knows that the process 
of sifting coal-ashes is attended with great inconvenience and annoyance from dust, &c., and 
that, unless the ashes are sifted, a great quantity of coal is wasted. This arrangement does 
away with the old and disagreeable process of sifting and of remoAing ashes from the stove. 
The whole process of shaking the grate, cleaning the fire, and separating the unburnt coal from 
the ashes, can be accomplished in the "Merry Christmas" while the stove is entirely closed up, 
not permitting a particle of dust or dirt to escape. The cinder-sieve is vibrated by means of a 
handle that extends through the hearth in front, and the ashes are deposited in a pan underneath. 
Thus the unburnt coal, which is ordinarily thrown away with the ashes, is all saved, and the 
large space given for ashes prevents their accumulation under, and the consequent burning out of 
the grate. 

HOT-AIEi DKAPT. — It has been conclusively established that heated air applied to coal or 
wood will cause the fire to burn more freely, and at the same time will consume less fuel than 
the cold-air draft. In the Merry Christmas, di'aft-dampers are placed in the front doors, which 
allow the cold air to pass directly against the front fire-plate, and the air thus becomes heated in 
passing down under the fire. The hot-air draft can be cut off at any time by closing the damp- 
ers in the doors, and a dii'ect cold-air draft substituted by simply sliding back the hearth-plate. 

THE VENTILATOE OE CHECK-DRAPT is placed above the front doors, which, 
when open, will check the draft, cool the top plates (thus preventing them from burning out) and 
win save fuel when a smaU fire only is wanted. 

BOILING, &C. — The Merry Chi'istmas has a Square and an Extension Top. The extension 
top is arranged for a Hot Water Tank or Reservoir placed around the pipe, as exhibited in the 
cut. Under the extension, a warming-closet is placed, with only a slight additional expense. 
This is also shown in the large cut. By the use of two half-circle covers, a large boiler-hole can 
be made, directly over the fire, thus giving increased facilities for constant use. 

"We claim for the Merry Christmas : 

Perfection in baking, broiling, boiling, stewing, and every variety of cooking. 
Ample room in the oven. Durability of grates and fire-boxes. Great economy 
in fuel. A perfect and ready means of separating the unbumt coal fi'om the ashes, 
and removing both from the Stove without permitting the escape of dust or dirt 
into the room. 

The Merry Christmas has no superior in the market, and we hereby fully guarantee and war- 
rant its efficiency and completeness, for the work to which it is adapted, 

CONSTEUCTION.— The flues are large and even in size, so that there can be no chokino* 
of the draft and pufiing up or explosion of the accumulating gases formed in starting a new fire, 
in consequence of an insufficient passage for the gas and smoke. The diiving or revertible flue 
principle has been adopted as being the one that has met with the greatest favor, and is most 
desired by the public. 



MANUFACTURED BY THE STGVE & MAHUFAGrjRiHG CO., SGRANTON, PA., 

Manufacturers of Stoves and Hollow Ware, 



MERRY CHRISTMAS COOK RECIPES. 



O A. 

Plainer Loa f Cahe.... Your cups bread dough, 
well risen, two cups sugar, one of butter, three 
eggs, mace. Beat the butter and sugar to a 
cream, the whites and yolks separately, add fruit. 
Just before putting in pans, i teaspoonful of soda. 

Lemon Cake.... One tea cup full of butter, 
three of sugar. Rub them together to a cream, 
and stir into them the well beaten yolks of five 
eggs, one tea cup of milk, one teaspoon of salera- 
tus, whiteo of five eggs, four cups of flour. The 
juice and grated rind of one lemon. Bake in 
shallow pans. 

So/i Ginger Bread.... One cup butter, (or one- 
half lard, one-half butter,) one cup sugar, one of 
molasses' one of milk, one teaspoon soda, three 
and one-half cups flour, three eggs, two table- 
spoons of ginger, spices, one-half teaspoon cloves, 
1 teaspoon cinnamon, a little mace, and little salt. 

French Loaf Calce.... One pound sugar, three- 
fourth of flour, one-half of butter, eight eggs, 
one tablespoon of milk, one-fourth teaspoon soda. 
The rind and juice of a lemon. 

Sand Cakes.... One pound butter, one pound 
sugar, six eggs, flour sufficient to roll out, reserve 
white of one egg for top of cakes. Roll out size 
of ginger snips. Wash with white of an egg. 
Sprinkle sugar over, and then powdered cinna- 
mon. Blanch a pound of almonds, split them, 
and put in the middle of each cake. 

Chocolate Cakes..,. Whites of eight eggs, one- 
half cake chocolate grated, one pound sugar, six 
ounces of flour. 

Crullers Four eggs, four tablespoons melted 

butter, six of powdered sugar, one-half cup sour 
milk, one nutmeg, one teaspoon saleratus. Beat 
the eggs separately, the yolks with the sugar, 
then add the rest. 

Cookies.... Youv tea cups flour, a little heaped ; 
two cups sugar, one of butter, two eggs, one tea- 
spoon cream tartar, one-half of soda, a 'little 
nutmeg, one-half cup milk. If the dough seems 
too soft, mould in more flour. It is better for a 
good deal of moulding. 

Bread Cci/^e.... Light dough, size of a small 
bowl, one-fourth cup butter, full cup sugar, two 
eggs, one-half teaspoon soda in one-half cup 
sweet milk, spice. Let rise for half hour. 

Very nice"^ Jumbles One cup full butter, two 

of sugar, two eggs, small one-half cup milk, 
one teaspoon soda, four cups flour. Beat whites 
and yolks separately ; make out in hands. 

Drop Jimibles One-half pound butter, three- 
fourth of sugar, four eggs, one pound flour. 

Vanilla Jumbles One cup butter, one of 

sugar, two eggs, one teaspoon of soda in two 
tablespoonsful of sweet milk, two teaspoons cream 
tartar, two of vanilla. Flour enough to roll out 
very thin. Sprinkle sugar over before baking. 



K E. 

Drop Cookies.... One cup butter, two of sugar, 
five of flour, four eggs. Drop on buttered pans. 

Hard Ginger Cakes.... One pound sugar, four 
of flour, one quart molasses, one pound butter, 
one-half ounce ginger, one-half of cloves, one- 
half gill brandy, orange peel and caraway seeds. 

Ginger Cookies.... One cup sugar, one of mo- 
lasses, one of butter, one egg, seven cups flour, 
one teaspoon soda, one tablespoon ginger, one of 
vinegar. 

Cookies Three-fourths pound butter, one and 

a half of sugar dissolved in one-half pint cold 
water, two small teaspoons of soda, three pounds 
flour ; flavoring. 

Loaf Cake.... Ihree cups light dough, four 
eggs, two cups sugar, one of butter, one and a 
half of raisins. 

Crullers. — Two tablespoons melted lard, four 
of sugar, one cup milk, one egg, one teaspoon 
soda, two of cream tartar. 

Cup Cake.... One cup butter, one of sugar, 
three of flour, four eggs, one teaspoon soda, one- 
half cup milk. 

Jenny Lind Ca/i-e.... One pint flour, one cup 
sugar, one of sweet milk, one egg, butter, size 
of an egg, one teaspoon soda, two of cream tartar. 

French Cake.... One-half cup butter, one of 
milk, two of sugar, three of flour, four eggs, 
one-half teaspoon soda, one of cream tartar. Bake 
in six cakes, (three sufficient for one loaf ), and 
put "between'' one grated cocoanut, mixed with 
two whites of eggs and sugar, or, on e-fourth pint 
milk, one cup brown sugar, one cup Baker's 
chocolate, grated. Let milk and sugar come to 
a boil, stir in chocolate and let cool. 

Scotch Cake.... Stir to a cream one pound sugar, 
and three-fourths pound butter. Separate whites 
and yolks of nine eggs, beat to a froth and stir 
into the cake. Add one pound of sifted flour, 
juice and grated rind of a lemon, one wine glass 
of brandy, just before it is put in the pan, one 
pound stoned raisins. Bake rather more than an 
hour, in a large tin pan, with a cup in the center. 

Chocolate Cake.... One-ha\£ cup butter, two of 
sugar, three of flour, four eggs, ©ne cup milk, 
one-half teaspoon soda, one teaspoon cream tartar, 
one-half pound French chocolate grated, one-half 
pint boiled milk, one cup brown sugar, one egg, 
one teaspoon vanilla. Scald, and use cold. 

Doughnuts.... One quart milk, one pint lard, 
five cups sugar, four eggs, one teaspooa soda, in 
one-half tea cup milk or water, a little salt ; half 
receipt, three eggs. 

Fruit Cake.... One pound flour, one pound 
sugar, one half butter, one-half pound currants, 
one-half of raisins, one cup milk, one table- 
spoon cloves, one of cinnamon, one teaspoon 
saleratus, four eggs. Two loaves. 



iSMNTON ETOVE WOEKS, Semten, Pa. 



THE IMPROVEMENTS OF THE 



"iiiii mm 






PATENTED 



oTTJlSTB Slg 1S70. 




PATENTED 



THE mMMum mm km mm 

is so arranged that the Front Fire Door and the Hearth Cover swing off on the same 
hinges, and thereby expose the entire front, affording the most ample facilities for 
removing the ash and sifter pans, and for clearing the grate of Clinker and SL^.te ; 
as the front bar, which is necessary when the front door and hearth-plate are separated, 
is abandoned, and consequently the front fire is more easy of access. 

THE CO^BiiilD DOOR AND HEARTH 

IS ATTACHED TO THS 

MERRY CHRISTMAS IMPROVED 



AS FOLLOWS 



The front door is so combined with the hearth of the Stove that both swing off at 
one and the same time, thus doing away with all trouble of removing the hearth-plate, 
&c., and opening the Stove more conveniently in front for the purpose of cleaning the 
grate and working at the fire. 



No patent has found such favor with tidy housekeepers as this, as applied to the 



iMY cm 





MANUFACTURED BY 



THE STO¥E •& MANOFICTOilNfi CO., SCRANTON, PA., 

Manufacturers of Stoves and Hollow Ware. 



MERRY CHRISTMAS COOK RECIPES 



c 

Crullers. ...To one quart flour, three heaping 
teaspoons baking powder, a little salt, two table- 
spoons melted butter, one and one-half cups 
sugar, three eggs. Wet medium stiffness, a lit- 
tle nutmeg, one cup milk ; may have to add a 
little flour. 

Funderson Calce....T^o cups sugar, two-thirds 
of butter, three of flour, five eggs, (whites), one 
cup milk, one-half teaspoon soda, one spoonful 
cream tartar, nutmeg; raisins, if desired. Rub 
butter and sugar together, put in one cup flour, 
and milk, put cream tartar in one cup of flour, 
soda in another, which stir in alternately with 
the whites, the flour with soda in last, and very 
slowly as in sponge cake. 

Pound Cake.... One pound sugar, one-half 
pound butter, eight eggs, three-fourths pound 
flour, separate yolks and whites. Beat very fine. 
Iced will keep some time. 

Bread Cake. ...One and one-half cups dough, 
one cup sugar, one-half cup butter, one egg, one- 
half teaspoon soda in hot water, one-half cup 
milk, raisins. Spices as in ginger bread. 

Pound CaJce.... Twelve ounces butter, one 
pound sugar, one of flour, ten eggs, one table- 
spoon milk, soda, size of a large pea. 



K E. 

White Sponge Cake.... White's of eight eggs, 
one and one-half tea cups sugar, one tea cup 
flour, one even teaspoon cream tartar. Flavor. 
Beat eggs, add sugar, flour last. 

Dover Cake.... One pound sugar, one-half 
pound butter, one pound flour, six eggs, one-half 
pint milk, one teaspoon cream tartar, three tea- 
spoons soda, nutmeg and dried currants. 

Soda Sponge Cake.... Whites of six eggs, two 
cups sugar. Beat yolks and sugar together, 
eight teaspoons sweet milk, containing two tea- 
spoons of soda, four teaspoons cream tartar in 
two cups flour. 

Fritters. ...One pint sour milk, three eggs 
beaten very light, thicken a little more than 
flannel cakes, small teaspoon soda, last thing. 
Fry like oysters. 

Fritters.... One pint milk, good spoonful cream 
tartar, little over half of soda, (or sour milk, 
no cream tartar), and one spoonful of soda, 
good spoonful salt, two eggs. Batter little 
thicker than flannel cakes. Rather stiff. 

>S'awce.... Vinegar and syrup heated, or sugar 
and butter and hot water, like lemon sauce, with 
vinegar instead of lemon or salt pickled vinegar 
heated up. 



F U D D I 

Bird's Nest Pudding.... VsiYe Sind core six or 
eight apples, and place in a dish. Make a batter 
of eight eggs, one quart milk, and flour to make 
thick. Pour the batter over the apples and bake. 
Eat with sauce. 

Potatoe Pie. ...Thvee pies. ...One pound sugar, 
one pound potatoe, four eggs, three or four 
ounces butter, one-half pint cream or one pint 
milk, one lemon. Grate the rind into the sugar. 
Boil, mash, and rub the potatoe through a cul- 
lender, and mix with the cream, smooth. Stir 
eggs, butter and sugar as for cake, add the 
potatoe. 

Cream Pie.... One pint milk, one small cup 
sugar, two tablespoons corn starch, two eggs, a 
little salt; when cold, flavor with vanilla. Wet 
the starch with a little cold milk, scald the rest. 
Mix eggs, when beaten, with the sugar, starch 
and cold milk, and stir into the scalding milk 
until it thickens. When cold, flavor and fill the 
shells. 

Chocolate Blanc Mange.. . .TjoU one quart milk, 
stir in three heaping tablespoons of grated choco- 
late, and one-half cup sugar. Wet in cold milk 
four tablespoons corn starch and stir in quickly. 
Put in moulds and serve with cream and sugar. 

Huckleberry Pie.... Put the berries in the pie 
plate, sweeten, sprinkle a little flour over them, 
and pour in considerable water. 



Blanc il/a?2<7e.... One-half ounce gelatine dis- 
solved in cup cold water. Put over to boil, one 
quart cream. While boiling, stir in three eggs, 
well beaten, in one-half cup sugar. When cool, 
flavor and stir in well the gelatine. Put in ice 
to harden. 

Summer Mince Pies....Five crackers, very fine, 
one cup brown sugar, one and one-half cup mo- 
lasses, two cups water, boiled cider or wine and 
vinegar mixed, one-half cup melted butter, one 
coffee cup chopped raisins, two eggs, last thing. 
Spices as in other mince pies. 

Oyster Pie. ...To one quart oysters add the 
beaten yolks of three eggs, two tablespoons 
cracker crumbs, one-half pint milk. Butter, salt 
and pepper to your taste. 

Chicken Pie.... Vie crust or soda biscuit, boil 
the jointed chicken, and season with salt, pepper, 
and butter, line the sides of a pan, put in 
chicken and gravy, dredge with flour, and gash 
the crust on top. 

Lemon Pie. ...One lemon, inside, and grated 
rind, one cup sugar, one egg, one small table- 
spoon corn starch, a piece butter the size of a 
butternut. Wet the corn starch with a little 
cold water, then add (stirring fast all the time) 
one cup boiling water. If 'the dish is deep, 
one and one-half cups boiling water, and per- 
haps a little more starch. One crust. 



MEEEY CHRKTMAS COOK TESTIMONIALS. 



December 15, 1860. 
ScRANTON Stove and Mf'g- Co. : 

G-ents, — I am using one of your Merry 
Christmas Cook-Stoves, and would not ex- 
cliange it for any other Stove I ever used, and 
I can and do cheerfully recommend it as supe- 
rior to an}^ other. 

Yours, CHARLES HAM. 



Havana, N. Y., Dec. 1SG9. 
ScRANTON Stove and Mf'g- Co. : 

Gents, — We are delighted with our new 
Stove. It is a perfect jewel of its kind. 
Nothing can surpass in quality our 9-inch 
Merry Christmas, 

Yours, Rev. ROBT. WILSON. 



I never saw a Stove that required so small 
an amount of fuel to do a large amount of 
work. A. L. TIFFANY, New Milford, Pa. 



Gibson, Dec. 6, 1869. 

Mr. J. A. Price : 

Dear Sir, — The Merry Christmas Stove 
gives universal satisfaction as far as I can 
hear. The Merry Christmas Stove is the best 
as far as economy and easy management is 
concerned. It is a perfect baker. 

A. C. SWEET. 



Mr. J. A. Price : 

Dear Sir, — I never sold a Stove that gave as 
good satisfaction as the Merry Christmas. My 
customers say the Sifter is worth half the 
price of the Stove. 

Truly yours, H. M. TINGLEY, 

Dealer in Stoves, Tinware, &c., Gibson, Pa. 



They are perfect in every respect as far as I 
can judge from three months' experience. 

G. E. TINGLEY, Jackson, Pa. 



ScRANTON, Pa., Dec. 6, 1869. 
ScRANTON Stove and Mf'g Co. : 

Gents, — I have in use one of your Merry 
Christmas Cook-Stoves, and in it, for cooking 
and baking qualities, I have great satisfaction, 
and can fully and cheerfully recommend it as 
being economical and useful in the highest 
degree. Very truly, ED. H. WHEELER. 

Hyde Park, Pa., Sept. 15, 1869. 
SoRANTON Stove and Mf'g Co. : 

Gents, — I am using one of your Merry 
Christmas Cooking-Stoves, which gives entire 
satisfaction, and which I can and do fully and 
cheerfully recommend. 

LUCIUS S. BARBER, 

Foreman Eight-Wheel Car Shop of D. L. & W. R. R. 



Honesdale, Pa., Dec. 1869. 
ScRANTON Stove and Mf'g Co. : 

Gents, — We like the Merry Christmas Cook- 
Stove of 3^our manufacture so much that we 
have decided to recommend it to our trade. 
We can speak of it in the highest praise, as it 
fully acquits itself to the satisfaction of evcr}^ 
one who uses it. We feel that in recommend- 
ing it we are doing our customers a good turn, 
for the economy, use and beauty of the Merry 
Christmas are unsurpassed. 

Very truly, I£NAPP & JENKINS. 

Scranton, Pa., Dec. 7, 1869. 
ScRANTON Stove and Mf'g Co. : 

Gents, — Your Merry Christmas Cook-Stove 
gives complete satisfaction. I have had it in 
use one year, and find it everything I can de- 
ske in a Stove. Yours, REUBEN GLASS. 



Hyde Park, Pa., Sept. 25, 1869. 
Scranton Stove and Mf'g Co. : 

Gents, — It is with pleasure I speak of the 
merits of your Improved Merry Christmas 
Cooking-Stove, one of which I have in use, and 
which gives excellent satisfaction. I believe 
it to be one of the best articles of the kind 
manufactured, and combining as it does all the 
recently improved patents, it is certainly one 
of the m.ost economical and useful of Stoves. 
Very respectfully, T. J. LUCE, 

of the firm of R. ^Y. & T. J. Luce. 



Scranton, Pa., June 15, 1869. 
Scranton Stove and Mf'g Co. : 

Gents, — I am perfectly satisfied with my 
Merry Christmas Cook-Stove of yonv manufac- 
ture. It performs its work well, and it is be- 
3'ond my power to find any fault with it. I 
can and do cheerfully recommend it to every 
one in pursuit of a first-class Stove. 

Respectfully, DUNCAN WRIGHT, 

Pattern Manufacturer, Scranton, Pa. 



New Milford, Jan. 17, 1870. 
Mr. J. A. Price : 

Dear Sir, — We arc veiy much pleased with 
om' Merry Christmas, and think it much the 
best Cook-Stove we have ever used, being free 
from dust, which we 'had hitherto supposed 
could not be obviated in the use of coal, 
while the arrangements for raking and regulat- 
ing the fire are perfect. We have used No. 8 
Merry Christmas two months, and it has given 
entire satisfaction, and we cordially recom- 
mend it to any one wishing a first rate family 
Cooking-Stove. Rev. J. B. WILSON. 

E. B. WILSON. 



MERRY CHRISTMAS COOK RECIPES. 

FXTDTyXN G&, &G. 



Peach P^V....Lay the peaches in whole, put in 
considerable sugar, and a little water. 

Cracher Pie. ...Four soda crackers, pour three 
cups water over them. When quite soft, stir up 
well, then add two cups sugar, grated rind and 
juice of two lemons, and mix well. Bake with- 
out upper crust. 

Marlborough Pudding.... ^iQ"^ and strain six 
large sour apples, add six ounces sugar, six eggs, 
beaten, nutmeg, four ounces butter, deep dish 
with an under crust. 

Cocoanut Pie — One pmt milk, two eggs, one. 
half cocoanut, one cup sugar, one even teaspoon 
corn starch, butter the size of a hickorynut. 
Half the milk heated, the starch put into a pail 
of the rest, and stirred into the hot milk. Add 
eggs, when cool. 

Potato Pie....¥oY three pies, one pound sugar, 
one pound potato, a small six ounces butter, five 
or six eggs, two lemons, one pint cream. Mix 
potato (rubbed hot through a cullender), with 
the butter and sugar, and beat until light. Then 
stir in eggs, and grate the rind, and lastly put in 
cream. Put cold into the pie. 

Apple 3Ieringue.... Two pies;... .two cups apple 
sauce, two of sugar, lemon peel and juice, one 
tablespoon flour, yolks of five eggs. When 

I baked, beat the whites with two tablespoons 
sugar, and spread over the pie. Brown it in the 
oven. 
Pumpkin Pie.... One quart stewed pumpkin, 
strain through a sieve, three pints milk, two or 
three eggs, one tablespoon flour, one teaspoon 
salt, about one and one-half teaspoons cinnamon, 
ginger, and a little nutmeg. Scald the milk, 
and melt in it a piece of butter the size of an 
egg. If you have no eggs, use two rolled soda 
crackers. 

Pice Pie. ...Two eggs to one pint milk, sugar, 
nutmeg, and raisins, and a little steamed rice. 

Puff Pas^e.... Fourteen ounces flour, twelve of 
butter, lard, and one-half glass water. 

Plainer Pie Crmt — Fourteen ounces flour, 
eight of butter and lard, and a little over half 
glass water. Two pies. 

Pie Crust.. ..One pound flour, one-half pound 
shortening, half lard and half butter, small tea- 
spoon salt, three -fourths tumbler water. Mix 
lightly and roll from you. 

Lemon Pie — Put the juice of one lemon into 
a cup, and fill the cup with water. Add the 
grated peel, and the pulp of the lemon, one cup 
sugar, add one egg. Bake between crusts. One 
pie. 

Cream Sauce — One tablespoon butter, three 
of sugar beaten very light, two glasses wine. Put 
it over the fire, and when boiling, add a little 
cream or milk. 



Lemon Pi'e.... One small pie, three eggs, leav- 
ing out whites of two, one small cup sugar, one 
heaping tablespoon flour, a good half cup water, 
rind and juice of one lemon. Beat the whites 
to a froth, and add two tablespoons sugar. 
Spread on the pie after it is baked, and return it 
to the oven to brown. 

JSauce.... One cup brown sugar, (white, nicer), 
one-third cup butter, one good teaspoonful flour, 
and one lemon. Pour in hot water, and let it 
come to a boil. 

/S'awce.... Dissolve in water upon the stove, 
sugar enough for the desired quantity of sauce. 
When partially cold, add wine enough to flavor 
it well, add a good sized piece of butter to the 
mixture. 

Sauce for Suet Pudding One cup sugar, 

small one-half cup butter, rub the butter to a 
cream, then add sugar, and beat to a froth, add 
one glass of wine, a few drops at a time while 
beating. Place the bowl in the top of a teaket- 
tle during dinner. 

Ashhurton Pud ding.... Your cups flour, one 
cup suet, one cup milk, one cup raisins, chopped, 
one cup molasses, one teaspoon soda. Mix and 
boil in a bag three hours, or steam one hour. 

Sauce for Ashhurton Pudding.... One-fourth. 
pound melted butter, three-fourth pound sugar,, 
two eggs well beaten, one tumbler wine, let come 
to a boil. 

Sago Padding... Vsivej core, and slice six 
apples, and place in pudding dish, make a rich 
lemonade of two lemons, very sweet, and pour 
over it, (the apples), sprinkle three tablespoons 
sago, cook till apples are soft, when cool, eat 
with cream. 

Cocoanut Pud ding.... Your or five eggs, one 
quart milk, one-half large or one whole small 
cocoanut. 

Rubicon Pudding.... '^luke a soft custard, fla- 
vored with vanilla. Take a quart bowl, after 
greasing, line with stoned raisins, then with 
sponge cake, soaked with wine. Then pour in 
the custard, set the bowl into a pan of water, and 
boil for half an hour. When cold turn out, eat 
with a sauce. 

Apple Charlotte . .Take slices of bread, 
dipped in a mixture of butter and milk, lay it on 
the bottom of a dish, lay in the npples pared and 
cored, season and cover with more bread, place a 
plate over it with a weight upon it. When done, 
remove the plate, and brown it. 

Cold Pice Pudding. .. .One-third cup rice to 
one quart milk, boil slowly in an iron kettle, 
about one hour. When nearly boiled, sweeten 
to the taste, and add a little nutmeg. When 
cold, grate nutmeg over the top. Do not soak 
the rice, before boiling it. 



Double Front Doors and Movable 
Hearth Plates. 




With. Combined Doors and Hearth. 



MERRY CHRISTMAS COOK RECIPES. 

P» XJ D D I ISr G S, &c. 



French Pudding... .Six eggs, one pint of milk, 
three tablespoons of flour, a pinch of salt. Sepa- 
rate the whites. 

Delnionico Pudding. ...Sea}d one pint milk, 
mix two tablespoons of corn starch with a little 
cold milk, four tablespoons sugar, with yolks of 
two eggs, and a little salt. Stir this into the 
boiling milk, and let it thicken, add vanilla. 
Put into the pudding dish, and set in the oven, 
then a light crust is formed. Beat the whites of 
two eggs to a stiff froth, add two teaspoons sugar, 
flavor with vanilla, spread over the pudding. 
Put in the oven till a handsome brown. Eat 
cold. 

The Queen of all Puddings.... IPut a teacup of 
tapioca, and a teaspoon salt into a pint and one- 
half of water, and let them stand five hours, 
where it will be quite warm, but will not cook. 
Two hours before dinner, peel six apples and 
take out the cores without dividing the apples. 
Put them in a pudding dish, and fill the holes 
with sugar, in which is grated a little nutmeg or 
lemon peel, add a teacup of water, and bake one 
hour, turning the apples to prevent their drying. 
When they are quite soft, pour over them the 
tapioca, and bake one hour. To be eaten with 
hard sauce of butter and sugar. Sago can be 
used instead of tapioca. 

Brown Steam Pud ding.... One. cup sour milk, 
to one sweet, with a teaspoonful cream tartar, 
two-thirds of molasses, one-half of soda, three 
tablespoons melted butter. Flour to make a stiff 
barter. Line the pan with raisins, and steam 
three hours. 

Cottage Pudding.... One pint flour, one cup 
sugar, one cup milk, one egg, two tablespoons 
melted butter, two teaspoons cream tartar, one of 
soda- 

German Toast.... Two eggs to one pint milk, 
baout two tablespoonsful sugar. Soak slices of 
baker's bread in the custard, then fry with but- 
ter and lard, half and half. 

Tapioca Pudding.. . .One cup tapioca, soaked 
in one quart water over night. Peel six or eight 
sour apples and core them. Mix with tapioca 
one teaspoon salt, one cup sugar, a little butter. 
Flavor with nutmeg, or mace, to suit taste. 
Bake until apples are soft, from one to one and 
one-half hours. Eaten with milk and sugar. 

Suet Pudding.... One cup chopped suet, one 
cup chopped raisins, one cup molasses, one cup 
milk, one dessert spoonful soda, flour to make it 
as thick as gingerbread. Mix molasses and suet i 
together, then milk and soda, then flour and j 
raisins, one teaspoon cinnamon, and a little salt. 
Put into a cake tin with a hole in the middle, 
and steam one hour. Eat with wine, sauce. 

Steamed Pice — One cup. rice to one quart 
milk, and a little salt. Set the pan in the steamer. 



Queen of Puddings. ...One pint bread crumbs, 
one quart milk, one cup sugar, butter the size of 
a small egg, yolks of four eggs. Flavor with 
lemon. Bake twenty minutes or so. After it 
is perfectly done, but not watery, spread with 
jelly, over the top, and over that spread the 
•whites of the eggs, beaten with a little sugar, 
(small cup) to a stiff froth, and then let it brown 
a little in the oven. To be eaten cold, with 
sweetened cream. 

Indian Pudding One quart milk, eight 

tablespoons meal, one-half cup butter, four eggs, 
one cup sugar. Let the milk scald, stir in the 
meal, until it thickens, then add butter and 
sugar, and when cold, the eggs well beaten. 
Bake about an hour. 

Taj^ioca Pudding. ...One quart milk, four 
tablespoons tapioca, soaked in the milk, until soft, 
four or five eggs, a little salt, sugar and nutmeg. 
Bake from an hour to an hour and a quarter. 

ySciwce.... Two-third cups sugar, with one-half 
the amount of butter, thoroughly rubbed to- 
gether, with nutmeg grated over it. Better with 
a little wine. 

Corji Starch Pudding. One good tablespoon- 
ful of starch to one pint milk, with a pinch of 
salt. Wet up the starch in a little milk, and 
pour into the remainder, when that has reached 
the boiling point. Then let the whole boil two 
or three minutes, until thickened. Flavor with 
vanilla. 

Flour Pudding.... To one quart milk, two 
heaping tablespoons flour, a pinch of salt, sugar 
to the taste, butter, the size of a large hickory- 
nut, and nutmeg. Stir up the flour in part of 
the milk, and stir into the rest, when it comes to 
a boil. Let it thicken, then add the sugar, &c. 
After the whole is cold, add four, five, or six 
eggs, and bake about half an hour. To be eaten 
with hard sauce. After taking it out of the 
spider, pour in about a cup cold milk. 

Baked Apple Dumpling.... Sodsi biscuit. Put 
a strip around the edge of the pan, then fill 
with apples. Put on the top crust, with a slit in 
the centre, into which pour a cup of water. 

Blanc Mange One quart milk, one pint 

cream, one and one-half ounces shred isinglass, 
one teaspoon fine salt, sugar to your taste. Set 
the whole in a kettle of boiling water, until all 
the isinglass is dissolved. ¥/hen cooling, add a 
little extract of lemon. 

Cocoanut Pudding.... Three pints milk butter, 
size of an egg, one cocoanut, two soda crackers 
rolled fine, five eggs, sweeten to the taste, a lit- 
tle salt. 

Porcupine.. . .Si>onge cake, soaked with strong 
sweet lemonade, almonds blanched, quartered 
lengthwise, and stuck in the top, boiled custard 
poured over all. 



THE MERRY CHRISTMAS OF 1871 



With. ExtensiGn Top, Oonibined Door and Hearth, 
Cement Lined Oven Plates and Fines. 



The Reservoir is Cast Iron, lined with Copper, and is very durable. 



The Merry Christmas of 1871, is in every way equal to the very best stoves manufactured. The sides 
and plates are securely bolted so that the top or bottom can be removed and replaced, 
without remounting the entire stove. Every part is closely fitted and fastened 
making the stove a solid and perfect whole. 

B^Dealers ordering should be particular in designa,ting the year of the stove desired, as by 
tliis_means the different styles are known, and mistakes can-fee aveaded* 



MERRY CHRISTMAS COOK RECIPES. 



M I S O E L 

SouflSe de Russe.... One quart and one-lialf 
pint milk, one ounce of Cox's gelatine, four 
eggs. Beat four tablespoons powdered sugar 
with the yolks, then add to the milk when boil- 
ing, and add the whites the last thing, and take 
up immediately. 

Blachherry Mush.... To one quart of berries, 
add half a pint of water, after mashing the 
berries, and put in considerable sugar. Make a 
paste of three heaping tablespoons of flour. 
Pour this into the kettle, when the berries have 
come to a boil, and let them boil two or three 
minutes stirring constantly until they thicken a 
little. Pour this into a wet dish, so it will not 
stick, and let it cool. To be eaten for desert, 
with sugar and cream. 

Relish for Tea.... Three pounds good beefsteak 
chopped fine, three soda crackers grated, two 
tablespoons salt and one of pepper, one egg 
beaten, one tea cup milk. Press it down into a 
baking tin or bowl, and let it bake an hour. 
"When cold, slice thin. 

Good Desert.... Sponge cake, soaked with 
milk, two tablespoons wine, whites of three eggs, 
jelly beaten with the whites, and put on top. 

Waffles.... One and one-half pints sweet milk, 
two eggs, three tablespoons melted butter, a little 
salt, one heaping teaspoon cream tartar, and a 
little more than half of soda, or baking powder. 

Rice Waffles. ...One large cofiee cup boiled 
rice, two eggs, one large spoonful corn starch, one 
teaspoon salt, one tablespoon melted butter, one 
teaspoonful cream tartar, one-half teaspoon soda, 
and about one coffee cup milk. 

Lemon Custard. ...One lemon, butter size of an 
egg, one and one-half cups sugar, four eggs, one 
large spoonful flour, one pint cold boiled milk. 
Beat butter, sugar, flour and yolks together. 
Add milk, and whites well beaten. 

Boiled Custard.... One quart milk, four eggs, 
an even teaspoonful corn starch, mixed with a 
little cold milk. Sweeten to your taste, and cook 
until thickened a little. Flavor after it is cold, 
four or five peach leaves boiled in, flavor it nicely. 

Chocolate.... Three large spoonsful of scraped 
chocolate to each pint of water, boil half an hour. 

Ice Cream.... One quart milk, one desert 
spoonful butter, one of arrow-root or flour, and 
two or three eggs, sweeten to your taste. Scald 
as you do custard, and flavor. 

Ambrosia.. . .Grsite one cocoanut, and cut fine 
four oranges, taking out the skin, then mix and 
sweeten, and let it stand for a few hours. 

Succotash.... Shell your beans, and boil till 
tender, then cut the corn. When the beans are 
tender, add milk, and boil a little while, before 
the corn is put in, then boil the whole, about 
half an hour. Just before the succotash is done, 
add a tablespoon of sugar and butter to the taste. 



-A. ]sr E O XJ 8. 

Hamhurg Cream.... Ten eggs, three lemons, 
one pound sugar, beat the yolks well, stir in the 
sugar, juice and grated peel of the lemon, put it 
in a tin pail, put the pail in boiling water, boil 
until the mixture bubbles up, then stir in the 
whites of the eggs, which must be beaten to a 
stiff" froth, take directly off" the fire and pour into 
lemonade glasses. Half the receipt is sufficient 
for six persons. 

Baked Custard — To two quarts milk, put in 
eight eggs, salt, sugar and nutmeg, to the taste. 
For a pie, three small eggs to a pint. 

Jelly Blanc Mange.... Tdke one and one-half 
pints milk, a little over half box Cox's gelatine, 
dissolve and boil up. Beat the yolks of three 
eggs with four tablespoonsful sugar, and stir into 
the milk. Stir well, and boil a minute or two, 
flavor with vanilla, then stir in the beaten whites 
of the three eggs, quickly as possible, and pour 
into moulds. Make the day before you want to 
use it, and eat with cream sweetened, and flavor- 
ed with wine. 

Whip Si/llahuh.. . .Sweeten thick cream, flavor 
with wine, and whip to a froth. 

Omelette.... 'Eight eggs, and beat them sepa- 
rately, not very stiff', one-half cup sweet milk, a 
little salt, two tablespoons of melted butter, one 
tablespoon of flour mixed in part of the milk. 
Have the pam or spider hot, and put it in the 
stove, and bake it, having first greased it well. 

Peas.... A liltle salt and sugar in water, placed 
on the stove, when it boils, put in the peas, boil 
until soft, then add a little butter. Put in a lit- 
tle cream, before it is removed from the fire, if 
desired, or scalded cream afterward. If the 
peas are a little old, put a small amount of soda, 
into the water. 

Clams of JDelmonico.... Cut up the clams with- 
out cooking. Place layer of clams, and bread 
crumbs in an oyster shell and bake, after moist- 
ening with the liquid, and seasoning. 

Chopped FeaZ.... Three pounds raw veal, and 
one-half pound salt pork, chop both fine, eight 
or ten small crackers, two eggs, one tablespoon- 
ful of salt, one of black pepper, one of nutmeg, 
a small piece of butter melted, mix well together 
roll into a ball, and bake two and a half hours. 
Baste with warm water, egg and crackers mixed. 
A good relish for tea, sliced fine, and will keep a 
long time in a cold place. 

Spiced Pears.... V^xe the fruit, then boil in 
water until most of it is soft. Place the soft 
pears in a jar, and pour on the heated vinegar, 
sugar and spice. If some pieces are still hard, 
pour off" the water, and pour on the vinegar, etc., 
and let them boil ten or fifteen minutes. 

Baked Pears.... Molasses and water in the 
bottom of a tin, bake the pears until soft. Or, 
stew them in molasses and water, half and half. 



MEKRY CHRISTMAS COOK RECIPES. 



Molasses Candy.... One cup molasses, one cup 
butter, two cups brown sugar, boil half an hour, 
stirring all the time. 

Mock Oysters^ or Corn Fritters.... One pint 
grated corn, one cup cream or milk, one cup 
flour, one egg, and a piece of butter the size of 
an egg. Fry in butter. 

Oyster Fatties.... Take one dozen large oysters, 
chop them into small pieces. Take the liquor of 
the oysters, add a very little tepid water, and 
break into it enough soda crackers, so they will 
be solid enough, when the oysters are added to 
make into balls. Season with salt, pepper and 
butter, to suit taste. Fry in small balls in hot 
lard. 

Feas^.... A quart dipper full potatoes, covered 
with water, and set on the back of the stove. 
Boil with them a good handful of hops in a bag. 
When boiled to pieces, mash them, and add a 
tablespoonful of ginger, one of salt, one cup 
sugar, and lastly, the yeast. 

Tomato Catsup.... Vat tomatoes in hot water, 
and peel. If there is an abundance, press out 
a part of the water, then tear the pulp into small 
pieces. Boil until soft enough to strain through 
a cullender. Put again on the fire, adding cin- 
namon, allspice, cloves, pepper, salt, and boil 
down until thick enough for bottling. 

Catsup.... Without peeling, boil until soft 
enough to strain, then reduce one-third. Yery 
good. 

Drawn B utter.... '^Isk.e three teaspoons flour 
into a thin batter, and stir into a teacup of boil- 
ing water in a sauce pan, let it boil five minutes. 
Take it off, put in the butter, and keep hot till 
melted. 

Caromels....Oiie cup molasses, two cups sugar, 
one cup cream or milk, one tablespoon flour mix- 
ed with the milk, a piece of butter the size of 
an egg, eight ounces chocolate. 

Fgg JVbgg....Besit one yolk, two-thirds of a 
goblet milk, nutmeg and sugar, two or three tea- 
spoonsful rum, white of egg on top. 

Fickled Salmon,... Sook the fish a day and a 
night, then put in a pan of cold water, and let it 
come to a scald. Spice your vinegar, and let it 
boil about ten minutes, then pour over the fish. 
To be eaten the next day or two. 

Grape Preserves.... Pulp them, then boil the 
pulps until soft enough to strain through a cul- 
lender. W eigh the skins and pulps after the 
seeds are removed, adding sugar pound to pound. 
Boil about ten minutes, until the skins are suf- 
ficiently cooked. 

Canned Fears.... V axe, half and core, and boil 
until soft. Then add one-third pound sugar to 
one pound fruit, and let the whole just come to 
a boil. Heat sugar with a little water. Add 
lemon. 



Fielded Feaches.... Two quarts of vinegar to a 
jar of pared peaches, add six small bowls of 
sugar, spice, &c. Let the whole boil, and then 
put in the peaches. When they become thor- 
oughly tender, place them in a jar, and pour 
vinegar upon them. The same receipt will an- 
swer for pears. 

Spiced Currants.... To seven pounds of fruit, 
three and a half of sugar, one pint vinegar, a 
handful of cloves, the same of cinnamon, a little 
mace(?). Boil about half an hour. 

FicMed Cherries... To seven pounds fruit, 
three and a half of sugar, and one pint vinegar. 
Stone the fruit, and place in a jar. Let the 
sugar, vinegar and spice come to a boil, then 
pour it over the cherries. Repeat the process 
three successive days. Stone the fruit before 
weighing. Handful of cloves and cinnamon. 

Preserved Cherries.... 'Fruit and sugar, pound 
for pound, the cherries being stoned. Let them 
boil from twenty to thirty minutes, then remove 
the fruit, and boil the syrup five or ten minutes 
loEger. 

Canned Cherries.... Stone about one-half of the 
cherries, then put in nearly one-half the amount 
of sugar, that there is of fruit. Let the whole 
come to a good boil, then seal tightly in jars. 

Canned Cherries^ iVb. 2.... Stone all the fruit, 
add three-quarters as much of sugar, let it come 
to a boil, then fasten air tight in cans. 

Blackberry Jam.... From one-half to three- 
quarters of a pound of sugar to one pound of 
fruit. Mash the fruit, add the sugar, and set on 
the back of the stove, until some syrup has col- 
lected. Then let it boil, from half an hour to 
an hour. 

Fickled Fears.... Tare and halve the fruit, 
place in a porcelain kettle, cover with water, and 
boil soft. Put in a jar, and pour on the spiced 
vinegar. If any of the fruit does not soften in 
the water, boil it in the vinegar ten or fifteen 
minutes. 

Fickled Crab Apples. ...Put the vinegar, 
sugar, spices and fruit together, and boil until 
the apples are cooked through. Seven pounds 
fruit, three and a half pounds sugar and one 
pint vinegar. 

Crab Apple Je%.... Boil the fruit soft, strain 
through a cloth or flannel bag, then put a pound 
of sugar to a pint of juice, and boil twenty min- 
utes or thereabouts, Cut a lemon in slices, and 
put in the jelley about five minutes before it is 
done. Place a paper wet with brandy on top, 
and paste another paper over the top of the 
bowl. 

Feach Butter.... One-halt' pound of sugar to 
one pound peaches. A little water at first. Boil 
slowly two or three hours. Cut the peaches in 
small pieces. 



MERRY CHRISTMAS COOK RECIPES 



M I S O E L, L 

Preserved Peaches.... Tslto and halve the fruit, 
leaving in some of the stones. One pound sugar, 
to one pound fruit. Put the fruit and sugar in 
layers, and let it stand for some hours. Then 
put on the stove, and let it boil about twenty 
minutes. 

Canned Blachherries....VMt a little water v/ith 
the fruit, one-quarter pound sugar, to one pound 
fruit, and let it come to a boil. 

Spiced C rah Apples,... To five pounds fruit, 
three of sugar, and one pint vinegar. Nearly 
one-half box cloves, stick cinnamon, some allspice, 
cinnamon buds, if on hand. Make it quite spicy, 
and boil th3m an hour or so, until they are soft, 
and boiled considerably to pieces. 

To 'preserve Cranberries in winter Keep in 

water in the cellar. Change the water once a 
month. 

Raspherry Vinegar.... One quart vinegar to 
five or six quarts of berries. Let it stand on the 
berries twenty-four hours, then heat up and 
strain through a cloth. Boil the liquid ten 
minutes, add three-quarter pounds sugar to one 
pint of juice, then replace on the stove, and let 
it come to a boil. 

For putting down Eggs.... Three quarts lime 
in a pail nearly full with water, and stir thor- 
oughly. Pour off the water into four quarts of 
salt, and put the brine in a cask. 

Another TFay....Salt in a crock in the cellar 
with eggs small end down, not hitting one 
another. Layers of eggs and salt alternating. 
If the salt gets damp, dry it occasionally. 

For Washing Flannel... As hot water as pos- 
sible, not a very strong suds, rub on no soap, if 
avoidable after rubbing thoroughly, rinse in 
blued hot water with a little soap in, (better to 
dissolve the blueing in water first). Hang up 
the flannels to dry, while the irons are heating, 
and iron before they are dry. Blue the waist of 
skirts first in water less blue. 

To Take Out Mildew. ...Wlx soft soap with 
starch powdered, half as much salt, and the juice 
of a lemon, lay it on the part, on both sides with 
a brush. Leave on the grass day and night, till 
the stain is out. 

For Washing Calico without fading.... Three 
cents worth of sugar of Lead, to a pail of cold 
water, soak over night, then wash while wet ; or, 
two tablespoonsful of Spirits of Turpentine in 
water. 

To iron Silk.... Boil a pair |of white kids in 
one quart of water. Reduce to a pint. Sponge 
the dress with it, and iron with not a very warm 
iron 



^ E o TJ s. 

Bahj/ Knit Shawl.... Csist on one stitch, and 
widen every other row to eighty-six stitches. 

Block Border... CsiSt on nine stitches, and knit 
seven times across. For a large shawl, twelve 
stitches, knit nine timds across. 

For Babi/ >S'Aaw/7.... Twenty-three blocks in the 
longest row, each successive row two blocks 
shofter than the preceding. 

Opera Cloak Points.... Ca.st on twelve stitches, 
knit once plain, then knit one stitch, widen and 
narrow three times, widen and knit pi dn to the 
end of the needle. Knit plain across every 
other needle. After the point has as many holes 
running obliquely, as there were stitches cast on, 
knit together the first two stitches every other 
time, and widen and narrow four times, then 
knit plain to the end of the needle. At the deep 
part of the point, knit three times across plain, 
also between the points. 

Bop Syrup for Colds, very good.... Vut a 
double handful of hops, with a stick of grated 
horseradish, into a quart of water, and boil down 
to a pint. Strain and add a pound of brown 
sugar, boil again for half an hour. AVhen cold, 
add one ounce each of Syrup of Squills, Syrup 
of Tolu and Paregoric. Dose : A desert spoon- 
ful every two hours, and whenever there is a 
severe turn of coughing. 

For the Eyes.... One ounce Glycerine, one 
ounce Rain water, one grain Morphine; or, Bo- 
rax and Camphor. 

For Croup when coming on.... Give oil and 
molasses, or ipecac or sprinkle a greased cloth 
with pepper, and put on the chest. If severe 
put in a warm bath, and without dressing, wrap 
warmly in flannel. 

• For Stiff Nick....'h2iy on several thicknesses 
of flannel, and iron thoroughly the neck, or 
bathe the neck in hot whiskey and put on a 
mustard plaster, or rub well with cold water. 

Bahy Sore Mouth.... Vovf^ev Borax, and mix 
with pulverized sugar, half and half, and sprinkle 
on the sore spots, and give a little oil. 

C roup.... y^hen severe, slice onions, and warm 
through on the griddle, put in a bag, and cover 
with flannels on the chest. Reheat the bag now 
and then. 

For Croup If severe, put into a warm bath, 

and without dressing, wrap warmly in flannel. 

For Teething Bowel Complaint... RdX? a tea- 
spoon or so of Syrup of Rhubarb and Magnesia, 
or one teaspoon of oil and three, four or five drops 
of Paregoric. 

Pickled Pears.... One pint vinegar to four 
pounds fruit and two pounds sugar. A few 
small pieces of cinnamon and m"ce. 




THE 

MERRY CHRIS'x xma" 

BASE BURNER, 




Is now ready for market. Two sizes, viz : 10 and 12 inch, are manufactured for this 
geaaon. Both of these sizes are larger than corresponding sizes of other Base Burners. 



0. 



Tl PATENT FEEDING AEEMGEIIT 



j by which the common round hole in the top is combined with a Shute, is uncovered by means 
of a visor urn, thus enlarging the orifice for putting in the coal, greatly 
enhances the value and convenience for use of the Merry Christmas. 
It prevents the ^pilling of coal over the outside of the stove. 
The Grate shakes from the outside, and can be dumped or removed without trouble. 

is so arranged as to prevent the escape of every particle of dust into the room. 
This stove is more durable than ordinary stoves, as there are but three pieces that come in 
direct contact with the fire, and these are of the most durable character. 



LIBRARY OF CONGRESS 




0 014 489 649 P « 



HoUinger Corp. 
pH 8.5 




HoUinger Corp. 
pH 8.5 



